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No-Bull Burger Purist, born and raised in NJ, the heart of the tri-state area and home to the oldest (and best) burger joints in the country. I don't need all the frilly toppings, happy servers or trendy decor, just a good burger...

Monday, June 25, 2018

HOMEMADE BURGER BLOGS - PART 1 - June, 2018


This blog represents the maiden voyage of my new HOMEMADE BURGER blog series. I never know when I'm going to get lucky with a home-cooked burger cooked, but when I do, you'll be reading about it here.


What:
"The Cousin Pat Burger"

Where:
Cousin Pat's test kitchen, located in a secure underground bunker somewhere in South Jersey.

Build:
Hand formed 3/4 lb, 80/20 Chuck patty. Toasted Kaiser roll. Dill pickle chips. Homemade horseradish cheese sauce. Homemade pickled onions. Homemade bacon jam consisting of reduced; bacon, onions, brown sugar, garlic & Bourbon.

Comments:
The "Cousin Pat Burger" is a burger for the horseradish lover. The raw meat was infused with raw horseradish before being formed.

The bacon jam ingredients were mixed together and reduced in a pan and refrigerated for 24 hours prior to the burger build.

American cheese, heavy cream, butter and more raw horseradish were used to make the cheese sauce.


Red onions were sliced and placed in red wine vinegar with spices and left to brine overnight in the refrigerator.

The burgers were cooked on a charbroil cook top and the rolls were toasted on same.
Time for the build -



TOP BUN
HORSERADISH
BACON JAM
PICKLED ONIONS
HORSERADISH CHEESE SAUCE
BURGER
PICKLES
BOTTOM BUN

This was a one-of-a-kind burger with large flavors meant for those with a wide palette. Try this in your test kitchen - you have no idea...






































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